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Ingredients50 m servings 534 cals
Original recipe yields 6 servings
- Boil water in a large saucepan; add plantains, 2 tablespoons salt, and a dash pepper. Cook until very soft, about 30 minutes. Drain.
- Fry bacon in a skillet until crisp, 5 to 7 minutes. Transfer to a bowl; crumble.
- Crush pork rinds in a mortar; transfer to a bowl.
- Blend olive oil, onion, cilantro, garlic, remaining 1 tablespoon salt, and a dash pepper in a food processor until liquefied.
- Mash warm plantains in the mortar in batches; transfer to a large bowl. Stir in pork rinds, bacon, and olive oil mixture until well combined. Shape mofongo into balls.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Per Serving: 534 calories; 43.1 g fat; 29.8 g carbohydrates; 10.6 g protein; 19 mg cholesterol; 3879 mg sodium. Full nutrition